Old Fashioned Stuffed Cabbage Rolls
These easy Old-Fashioned Cabbage Rolls are stuffed with a savory ground beef mixture, coated in tomato sauce, and are oh so scrumptious! Inspired by my grandmother, it’ll be the only stuffed cabbage roll recipe you’ll need!
An Engaging Introduction to Old-Fashioned Stuffed Cabbage Rolls
Today, I’m excited to share another treasured family recipe with you! These old-fashioned cabbage rolls are a beloved dish in our family, inspired by my grandmother, or as I call her, Nan. For as long as I can remember, Nan’s stuffed cabbage rolls have been a staple at our family gatherings. She learned the recipe from my grandfather (Pop), who picked it up from a Polish family he lived with in Toronto. Crafting this recipe with Nan was a bit like an episode of Everybody Loves Raymond—I had to tease out all the secrets! But I think Nan would be proud of how these turned out.
Why You’ll Love This Recipe
This recipe combines the wholesome flavors of savory ground beef, tangy tomato sauce, and tender cabbage leaves into a dish that’s both comforting and satisfying. It’s perfect for family dinners or when you want to impress guests with a hearty meal.
Kitchen Equipment You’ll Need
- Large pot for boiling cabbage
- Large mixing bowl
- Deep 9″ x 13″ baking dish or roasting pan
- Aluminum foil
- Sharp knife for chopping and coring cabbage
Ingredients
- 1 cup cooked long-grain rice (or similar variety)
- 1.5 pounds lean ground beef (or ‘extra lean’)
- 1.5 tablespoons Worcestershire sauce
- 1 large egg
- 1 yellow onion, peeled and minced
- ⅓ cup parsley, roughly chopped
- 3 cloves garlic, minced
- 1.5 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon dried dill
- ½ teaspoon onion powder
- ½ to 1 teaspoon red chili flakes (optional)
- 42 ounces tomato sauce, divided (approximately 5 cups)
- 1 medium head green cabbage (about 18 leaves for rolls, 8-10 for layering)
- ½ cup water (leftover from boiling cabbage)
- Fresh dill, chopped (optional garnish)
Step-by-Step Instructions
- Cook rice according to package instructions and set aside. Preheat your oven to 350°F.
- In a large bowl, combine ground beef with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red chili flakes (if using), and ½ cup of tomato sauce. Mix well.
- Boil the head of cabbage in a large pot of water for 8 to 10 minutes, turning halfway. Remove carefully and reserve boiling water for later.
- Once the cabbage is cool enough to handle, remove leaves and cut out the core from each. You may need to re-boil the cabbage to soften more leaves as needed.
- Place some cabbage leaves at the bottom of your baking dish. Take one leaf at a time, add about ¼ cup of the beef mixture, wrap it up, and place it seam-side down in the dish.
- Mix the remaining tomato sauce with ½ cup of cabbage water. Pour over the cabbage rolls.
- Top with more cabbage leaves and cover the dish tightly with foil. Bake for 2 hours and 15 minutes to 2 hours and 30 minutes.
- Carefully remove the foil, discard the top cabbage leaves, and let the dish cool for about 20 minutes before serving. Garnish with fresh dill if desired. Enjoy!
Tips for Success
Make sure to not overfill the pot when boiling the cabbage to prevent spillage. Also, be gentle when handling the cabbage leaves to avoid tearing.
Additional Tips or Variations
If you prefer a sweeter sauce, stir a tablespoon of sugar into the tomato sauce. For a bit of a kick, increase the amount of red chili flakes.
Nutritional Highlights (Per Serving)
Calories: 350; Protein: 25g; Carbohydrates: 28g; Fat: 14g
Frequently Asked Questions (FAQ)
Can I use a different type of meat? Yes, ground turkey or pork can be used as alternatives.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
Conclusion
I hope you enjoy making these Old-Fashioned Stuffed Cabbage Rolls as much as I do. They are truly a family favorite and bring back so many cherished memories. Give them a try and let me know how they turn out for you. Feel free to share your experiences and any tweaks you might have made in the comments below!
